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Folks, I have some great news for you – Paleo Takeout was sent to the printer last night! In celebration, I’m totally going to buck a few trends here. Instead of teasing you with snippets of the book, only showing off the very best dishes, I’m just going to let you see the whole shebang right now! This is the actual visual index taken straight from the book. I’m confident that once you see this full recipe list, complete with the picture for each recipe, you’re going to flip a lid.

Bear in mind that many of these recipes have variations and sub-recipes listed for them. For example, the combination of techniques, rubs, and sauces for the wings yields 20 different experiences! Similarly, there are 8 different types of ramen in this book. All told, there are over 200 recipes in Paleo Takeout – how awesome is that? Read on to see everything that is included in the book when it releases on June 23rd.

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When I started this blog nearly four years ago, I didn’t have many expectations. I simply wanted to have a better understanding of the food we put in our bodies. A recurring element in my recipes has been the individual histories of each dish I create; I think it’s important to know how recipes came to be, and I really adore following the culture that hides behind every dish. But to tell the truth, as of late, simply doing internet searches on food history or relying on my previous travels for culinary and cultural insights simply hasn’t been enough for me. Don’t get me wrong – I still love food history and sharing traditional/classic recipes – I just want to step it up a notch.

Consider the pizza in the picture above. It’s probably fair to say that this little pizza recipe has made a huge contribution to my current readership. Heck, I thought it was important enough to put on the cover of my cookbook, since it’s an excellent representation of classic, traditional, and modern cuisines. And while it’s cool that we can make pizza easily at home and say that we made it from scratch, the pizza above wasn’t really made “from scratch.”

Who harvested the cassava, and how was it processed into tapioca starch? How were the tomatoes grown and transformed into pizza sauce? Under what conditions was the milk produced, and how was it turned into cheese? Where did the salt, white pepper, and oregano come from? These questions aren’t easily answered, even in today’s information age. It’s much easier for me to tell you that oregano is a variety of wild marjoram native to the Mediterranean region than it is to figure out how the oregano in my spice rack actually made it into my home.

So I’m taking The Domestic Man into a new direction, partially inspired by my recent tours of The Culinary Institute of America and my local Whole Foods. Along with continuing to post new recipes every Tuesday, I’m going to start doing a little investigative work on the side. I’ll be traveling to and touring farms, manufacturers, and other organizations involved in the food industry to gain a better understanding of the processes in place to get food onto our tables. I plan on working with everyone from small, family-owned businesses to large, faceless corporations in order to better my understanding of how things work. And obviously, I’m going to share the results of my work with you.

The goal of this project isn’t to judge these food producers as being “good” or “bad”, but rather to look at the environment they are working in and how that affects us as consumers. I’m not an investigative journalist, policy maker, or food scientist; I’m simply a home chef with a nagging feeling that there’s more to what we eat than what we eat.

I should mention that if you are a farm or company involved in something related to food, send me an email so we can brainstorm some ideas. Bear in mind that these travels will be limited by my (constantly shrinking) free time and budget, but overall I’m very excited to get started. As always, thanks for sticking around.

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Holy smokes, my cookbook will be out in one month! That is pretty crazy. I figure that some of you would like to see a little more about the book before committing to buy – I don’t blame you, I’d want the same thing – so here is a list of every recipe in the book, as well as some pretty pictures to look at.

Some longtime readers may notice recipes that I’ve already published here on the site; don’t worry – every dish in the book has been redeveloped from scratch, so every taste you encounter will be new!

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It tends to happen every year, but this year’s summer months have been especially busy for our family and in truth I’ve had a heck of a time maintaining my weekly blogging schedule. I’ve been sent several excellent cookbooks over the past couple months and I wanted to take a second and do some quick write-ups about them in case you’re interested in expanding your Paleo and Gluten-Free cookbook library.

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Update: congratulations to Chris, Ethan, and Jamison, the three winners! The giveaway is now officially closed.

It’s probably no surprise that I’m a huge fan of Nom Nom Paleo. Michelle’s photos are always perfect and vibrant, and her recipes make it immediately apparent that not only does she know her way around a kitchen, she has a serious love of all things food. She’s a continuing source of inspiration for me in terms of presentation and healthful approaches to cooking. You might think it’s funny, but I only allow myself to visit her website every so often, mostly to make sure that my next recipe isn’t going to conflict with one of her recipes. And this is because I have serious blog envy; I’m afraid that if I go there too often, my cooking and website will mimic hers even more than it does already! I know, it’s ridiculous.

Her much-lauded iPad app received a serious update earlier this month, with a new pricing scheme – instead of in-app purchases for new recipes, you get the whole shebang for a one-time $6 price tag. I have put the app through its paces and I can say with conviction that it’s one of the best-designed apps I’ve seen, period. It has over 120 recipes, all of them both beautiful and delicious. I especially love her Walnut Prawns recipe, which made me realize that my own recipe for the dish is in serious need of updating!

To celebrate her new iPad app update, I’ve teamed up with Michelle to offer three download codes!

Here’s how to enter the giveaway (first one is required, second is optional):

1. Sign up for my newsletter (on the right sidebar of this page) and leave a comment on this post letting me know you did it.
2. “Like” The Domestic Man FB page and leave a comment on this post letting me know you did it.

If you do both options, I’ll give you two entries into the giveaway! You can tell me which options you did in one comment to save time. The giveaway ends at 10pm TONIGHT (January 27th, EST), and I will select three winners using a random number generator right afterwards. Good luck!

Fine print: the download codes expire on January 30th, 2013, so be sure to redeem it as soon as you get it!

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Let’s talk about corn a little bit. Although it’s a grain, it is considered moderately safe depending on individual tolerance, so this year our family has decided to try and re-introduce it into our diet. We don’t plan on eating corn that often (heck, I mentioned that I was going to eat corn six months ago and I’m just now getting around to it), but we like the idea of adding a little variety to our eating habits. Mainly, we plan on eating it in the form of tortillas, popcorn, and these little pieces of heaven you see in this recipe: arepas.

Arepas are corn cakes that are popular in Venezuela, Colombia, and other parts of Latin and South America. They couldn’t be simpler to make – ground corn, water, and salt – but they bring a unique texture to other foods. Something about the crispy outside and slightly-mushy inside make them the perfect little sandwich pockets. It’s hard to describe, but they have a density and feel not unlike buttermilk biscuits, but a little grittier.